Combine the almond flour, cocoa powder, and baking powder in another bowl, whisking well to make sure no lumps.

Add the eggs, sugar, tamari, and vanilla to the cooled chocolate and whisk well. Add to the dry ingredients and mix well. Divide the batter evenly among the two prepared cake pans. Bake for 30-35 minutes or until the edges look dry and a toothpick inserted into the center comes out clean. Let cool in the pans for 30 minutes. Remove from the pan and place facedown on a wire rack, remove the parchment and leave to finish cooling completely.

When completely cool, place the cakes face down on a cutting board and cut each cake into 8 triangles. Put a piece of waxed paper under the wire cooling rack and place the triangles face down on the rack.

Heat the cream over medium heat until it almost comes to a boil. Add the chocolate chips and let sit for 5 minutes. Stir until smooth and glossy. While still warm stir in the butter until completely melted. Stir in the tamari and vanilla.

Spoon the ganache heavily over the brownies, letting it drip down the sides.

Decorate with gel icing and sprinkles. Refrigerate to let the ganache harden, about 1 hour.